Viet Coffee Marble Levain-Style Cookies
If y’all aren’t familiar with the infamousss super thicc gooey cookies from Levain Bakery in NYC, you should be! Thanks to some friends’ suggestions, I made my own version – marbled with coffee-flavored dough, white and dark chocolate chips, and toasted pecans! They’re crispy on the outside, fluffy and gooey inside, and CHOCKFUL of texture from all the nuts and chips.
And guys, these are DANGEROUS. Luckily, you will only need one in a sitting because of the sheer HEFT of this cookie. I even made these around 5 oz each instead of Levain’s signature super-size 6 oz…and I still needed to take a nap after one of these 😴
These were definitely the best seller in my store and the most featured on Instagram posts – so don’t pass up the chance to try your hand at making these!
Ingredients
Makes nine 5.25 oz cookies
For the white dough:
4 Tbsp (1/2 stick) unsalted butter, softened
1/4 cup (56.5g) brown sugar
2 Tbsp (25g) sugar
1 large egg, cold
1 cup + 2 tbsp (5 oz) all purpose flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
3/4 cup (4 oz) bittersweet chunks or chips
3/4 cup (4 oz) white chocolate chips
7/8 cup (4.25 oz) pecan halves
For the coffee dough:
4 Tbsp (1/2 stick) unsalted butter, softened
1/4 cup (56.5g) brown sugar
2 Tbsp (25g) sugar
1 large egg, cold
1 cup + 2 tbsp (5 oz) all purpose flour
3 Tbsp (10g) espresso powder
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
3/4 cup (4 oz) bittersweet chunks or chips
3/4 cup (4 oz) white chocolate chips
7/8 cup (4.25 oz) pecan halves
Instructions
For the white dough:
Use the ingredients for the white dough.
Whisk together the baking powder, baking soda, salt, and all-purpose flour. Set aside.
Beat butter and sugars together until combined and fluffy.
Beat egg in until incorporated.
Mix in flour with spatula until combined.
Mix chocolates and pecans in until combined. Set aside.
For the coffee dough:
Repeat everything you did with the white dough, just add espresso powder to the dry ingredients.
Assembly:
Split each dough into 9 portions, about 2-5/8 oz each.
Stick a white dough portion and coffee portion together roughly. Then roll into a smooth ball to create a final marble effect.
Each final dough ball should weigh 5.25 oz each and you should end up with 9 dough balls.
Store in fridge in an airtight container for at least 12 hours before baking. The dough can be kept in the fridge for up to a week or frozen for a couple weeks.
Preheat oven to 355F. Line baking sheets with parchment paper.
Bake about 4-6 balls at a time with plenty of space between.
Bake until cookies are lightly browned and firm outside, about 16-18 minutes. The ideal time baked will vary from person to person; you may like it gooier, like Levain Bakery, or a little more baked.
Cool cookies on baking sheet. Enjoy warm or within 12 hours.
These cookies will stay soft for a couple days in an airtight container. They can also be frozen and thawed.